Garlic Parsley Chicken


  • 1 lb boneless skinless chicken breasts thinly sliced
  • 1/2 cup flour
  • 3 tbs olive oil
  • 1/4 cup chopped fresh parsley
  • 5-8 cloves garlic finely minced
  • 2 cups sliced fresh mushrooms
  • 1 large tomato seeded and diced
  • 1/2 cup chicken stock see NOTES
  • 2 tbs butter
  • 1 tbs grated Parmesan or Romano cheese
  • salt and pepper to taste


  • Place flour in a plastic bag and add the chicken, tossing the bag to coat the chicken.
  • Heat 2 tbs oil over medium-high heat in a large skillet. Add the chicken to the pan and brown well on each side, about 5 minutes per side. Remove the chicken to a plate.
  • Heat the remaining 1 tbs of oil to the skillet. Add the mushrooms and let them sear, stirring constantly. This should take about 3 minutes.
  • Deglaze the pan with the chicken stock then add the garlic, parsley, tomato, cheese and butter. Stir until butter is melted.
  • Add the chicken back to the pan and heat through. Serve immediately.

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